These somewhat delicate cookies hold up well during travel due to their uniform size: just pack them in a sleeve and surround that with bubble wrap.
- 8 ounces (16 tablespoons) unsalted butter, softened
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 4 egg whites at room temperature
- 4 1/2 ounces (1 cup) all-purpose flour, sifted after measuring
- 1/8 teaspoon salt
- 1 teaspoon finely grated lime zest
Cream the butter and sugar with a mixer or a wooden spoon until well blended. Add the vanilla extract. Mix in the egg whites just until incorporated. Gradually add the flour and salt and mix just until absorbed. Stir in the lime zest.
Heat the oven to 350 degrees F. Spray baking sheets with vegetable spray or lightly brush them with vegetable oil. Use a 1/2-teaspoon measure to drop the batter onto the baking sheets. Leave a few inches between cookies because they spread. Bake until the edges are lightly browned, about 10 minutes. Remove the cookies immediately from the baking sheet and cool on a rack. (If the wafers become brittle before you have removed them from the baking sheet, slide the sheet into the oven for 30 seconds to soften them.)
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
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